Pera Manca Porto

Description

This Pera Manca, crafted from Trincadeira and Aragonez, clearly spent some time lost in thought amongst the vines of the Alentejo – a rather deliberate adolescence, you might say. The selection of thirty-plus year-old vineyard plots speaks of a lengthy and considered dialogue with the land. Fermentation in French oak balseiros, meticulously monitored, was undoubtedly an exercise in patience. Following eighteen months in oak barrels and a final stage in the Cartuxa Monastery’s caves – a place steeped in history – this vintage was surprisingly released without tartaric stabilization. A truly rewarding experience, best enjoyed with something substantial, like cod fritters or a slow-roasted piece of meat.